This Moroccan Lamb Stew with Chickpeas can be made on the stove pot, instant pot or slow cooker and contains less than 10 ingredients that your sure to have in your kitchen.

WHAT IS MORROCAN LAMB STEW

Moroccan lamb stew is made with cubed lamb, tomatoes, potatoes or chickpeas.

It is then seasoned with a special selection of spices. That can be found at almost every grocery store in the spice isle. 

My favorite spice blend for this dish is bought at our local Superstore. (See below) = Moroccan Seasoning

The spices in this seasoning are; cinnamon, allspice, bay leaves, turmeric, cloves, ginger, cardamom, nutmeg and more!

You can omit the chickpeas if you desired and replace them with cubed potatoes. 

I like it both ways but do tend to make it this way more often.

Because the chickpeas really compliment the eggplant well. 

Looking for another delicious Lamb Curry try this one next time your in the kitchen!

Making curry doesn’t have to be hard.

You just need the right spices, directions and ingredients and you too can be enjoying some of the same foods at your favorite restaurants. 

And the nice thing is that once you purchase the basics, you will have everything you need in stock for the next time you’re in the mood for Moroccan Lamb Stew.

WHAT TO SERVE WITH MOROCCAN LAMB STEW

Since this stew is packed with vegetables and protein it really has all you need in a hearty meal. 

However, you can make some couscous on the side if you like. 

IS MORROCAN LAMB STEW KETO

Yes

IS MOROCCAN LAMB STEW HEALTHY

Yes, it is packed with protein and vegetables and is simmer in a light broth.

IS MORROCAN LAMB STEW SPICY

Not really, it has some spice to it but on a heat level I would give this stew a 2 out of 5. 

You can make it more hot of course by adding more cayenne pepper. 

Why You’ll Love This Recipe

• Contains few ingredients and steps to make. 
• You can make this dish more spicy, by simply adding more cayenne pepper if desired. 
• You can make it in the slow cooker, instant pot or stove top.
• You can make it in large batches which makes it a great budget friendly dinner option.
• Add in your favorite vegetables to boost the nutrition. 

How To Make Moroccan Lamb Stew

1. Start by marinating the cubed lamb in olive oil and all the seasonings and spices.
2. Marinate overnight or at least 1 hour in the fridge.
3. Then in a large dutch oven or pot add the lamb and diced onions and saute till browned.
4. Add in the minced garlic and ginger and saute till fragrant.
5. Add in the crushed tomatoes, eggplant, drained chickpeas and beef stock.
6. Toss in the bay leaf and cinnamon stick. 
7. Cover with a lid and simmer on medium heat for 30 minutes.
8. Serve and top with fresh parsley for garnish!

Pressure Cooker Moroccan Lamb Stew

If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:

• Add cooking oil into the pot and turn it to SAUTE mode. 
• Next add diced onion and saute for 2-5  minutes or until it begin to soften.
• Add in diced mutton and saute for another 2-5 minutes or until mutton is no longer pink.
• Toss in the curry and spices along with garlic and ginger. 
• Add in the crushed tomatoes, eggplant, drained chickpeas and beef stock.
• Toss in the bay leaf and cinnamon stick. 
• Close the lid and seal. Cook on manual high pressure for 10 minutes. 
• Release naturally or quickly, stir then serve hot over rice.

Slow Cooker Moroccan Lamb Stew

You can also make this recipe in your crockpot or slow cooker by following the instructions below:

• Saute all ingredients except tomatoes, chickpeas and eggplant in a skillet over medium high heat for 5-8 minutes or until onion begin to soften and mutton is no longer pink.
• Add in the crushed tomatoes, eggplant, drained chickpeas and beef stock.
• Toss in the bay leaf and cinnamon stick stir until fully combined.
• Cook on low for 8-10 hours or on high for 5-6 hours or until mutton is fully cooked through. 
• Stir everything together and serve hot.

Did you like this curry?

Then You’ll Love Any One Of My Other Curry Recipes Below

• Creamy Coconut Chicken Curry
• Easy Red Lentil Curry
• Chickpea Curry
• Red Kidney Bean Curry
• Super Tasty Chicken Karahi
• Vegan Thai Coconut Green Curry
• Best Thai Red Curry
• Chicken Chickpea Curry

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes

Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Moroccan Lamb Stew

Yield: 4

Print

Ingredients

• 400g diced lamb
• 1 medium can of crushed Tomatoes
• 2 cups of beef stock
• 500 grams Chickpeas
• 2 tbsp olive oil
• 2 tsp Moroccan Spices
• 1 large chopped Onions
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 squirt of lemon juice
• Parsley

Instructions

1. Start by marinating the cubed lamb in olive oil and all the seasonings and spices.
2. Marinate overnight or at least 1 hour in the fridge.
3. Then in a large dutch oven or pot add the lamb and diced onions and saute till browned.
4. Add in the minced garlic and ginger and saute till fragrant.
5. Add in the diced tomatoes, eggplant, drained chickpeas and beef stock.
6. Cover with a lid and simmer on medium heat for 30 minutes.
7. Serve and top with fresh parsley for garnish!

Notes

Lemon wedges are optional!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 97mgSodium: 377mgCarbohydrates: 42gFiber: 11gSugar: 10gProtein: 39g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest